Outback Steakhouse Potato Soup Recipe

Outback Steakhouse’s Potato Soup is a beloved classic known for its rich, creamy texture and comforting flavor. Whether you’re dining in or recreating the experience at home, this hearty soup is a crowd-pleaser that captures the essence of indulgent comfort food. Made with tender chunks of potato, savory bacon, and a creamy broth infused with cheese and spices, it’s the kind of dish that warms you from the inside out. It’s perfect for chilly evenings, cozy lunches, or whenever you’re craving something deeply satisfying and delicious.

This homemade version of the Outback favorite brings restaurant-quality results with simple ingredients and minimal effort. With each spoonful, you get a velvety base, pops of smoky bacon, and the mellow richness of cheese and cream. The beauty of this soup lies not only in its flavor but also in how easy it is to customize—whether you want to go lighter, richer, or even vegetarian. It’s also a fantastic make-ahead option, reheats like a dream, and pairs well with crusty bread, a crisp salad, or just on its own. Once you try this version, you’ll want to skip the takeout and make it at home again and again.

Why You’ll Love This Recipe

1. Creamy and Hearty: The texture is luxuriously thick without being heavy—perfect for a filling meal.
2. Easy to Make at Home: Simple, accessible ingredients and straightforward steps.
3. Customizable: Add your favorite toppings or swap ingredients to suit dietary needs.
4. Restaurant Flavor: Tastes just like (or better than) the version you get at Outback.
5. Great for Leftovers: Stores and reheats beautifully for future meals.

Ingredients

• Potatoes
• Bacon
• Onion
• Garlic
• Butter
• All-purpose flour
• Chicken broth
• Heavy cream
• Cheddar cheese
• Green onions
• Salt
• Black pepper

Variations

• Vegetarian: Omit bacon and use vegetable broth for a meatless version.
• Spicy Kick: Add a dash of cayenne pepper or hot sauce for extra heat.
• Extra Cheesy: Mix in a blend of cheeses like Monterey Jack or Gruyère.
• Loaded Style: Top with sour cream, shredded cheese, more bacon, and chives.
• Lighter Version: Use milk or half-and-half instead of cream to reduce calories.

How to Make the Recipe

Step 1: Cook the Bacon

In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving some drippings in the pot.

Step 2: Sauté Aromatics

Add butter to the bacon drippings. Sauté chopped onion and garlic until softened and fragrant.

Step 3: Make a Roux

Stir in the flour and cook for a minute to form a roux. This helps thicken the soup.

Step 4: Add Broth and Potatoes

Gradually whisk in chicken broth, ensuring no lumps. Add diced potatoes and bring to a simmer.

Step 5: Simmer

Cook until potatoes are tender, about 15–20 minutes.

Step 6: Blend (Optional)

For a smoother texture, partially blend the soup using an immersion blender or by removing and mashing some potatoes.

Step 7: Stir in Cream and Cheese

Add heavy cream and shredded cheddar cheese, stirring until smooth and creamy. Season with salt and pepper.

Step 8: Finish and Serve

Stir in cooked bacon and top with green onions. Serve hot.

Tips for Making the Recipe

• Cut potatoes evenly to ensure they cook uniformly.
• Use freshly shredded cheese—it melts better than pre-shredded.
• Don’t boil after adding cream to prevent curdling.
• Adjust thickness with more broth or cream as needed.
• Add toppings just before serving to keep textures fresh.

How to Serve

Serve the soup hot in bowls topped with extra shredded cheese, crispy bacon, and sliced green onions. Pair it with warm bread, a side salad, or enjoy it as a standalone comfort meal. It also makes a great starter for steak or grilled meat dinners.

Make Ahead and Storage

Storing Leftovers

Cool soup completely and store in an airtight container in the refrigerator for up to 4 days.

Freezing

This soup can be frozen, but the texture may change slightly due to the cream. Freeze in individual portions for convenience and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop or in the microwave, stirring frequently. Add a splash of broth or milk if it’s too thick.

FAQs

1. What type of potatoes are best?

Russet or Yukon Gold potatoes are ideal for their texture and creaminess.

2. Can I use milk instead of cream?

Yes, but it will result in a lighter, less rich soup.

3. How do I thicken the soup if it’s too thin?

Let it simmer longer uncovered, or mix in a cornstarch slurry.

4. Can I make this in a slow cooker?

Yes. Cook on low for 6–7 hours or high for 3–4 hours, adding cream and cheese at the end.

5. Is this soup gluten-free?

Not as written, but you can use a gluten-free flour or cornstarch instead of regular flour.

6. Can I use pre-cooked bacon?

Yes, but fresh-cooked bacon adds more flavor to the base.

7. How long does it keep in the fridge?

Up to 4 days in an airtight container.

8. Can I blend the whole soup for a smooth version?

Absolutely. Use an immersion blender or regular blender for a velvety finish.

9. What other toppings work well?

Chives, sour cream, extra cheese, or even croutons are all great additions.

10. Can I add vegetables?

Yes—carrots, celery, or corn can be added for more texture and flavor.

Conclusion

This Outback Steakhouse Potato Soup recipe brings all the cozy, savory goodness of the original into your own kitchen. It’s the perfect meal for those days when you need something warm, filling, and deeply comforting. Whether you’re recreating a favorite dish or discovering it for the first time, this soup is sure to become a regular in your meal rotation. Serve it for dinner, enjoy leftovers for lunch, or freeze portions for a quick meal anytime—this soup truly delivers.

Print